Here is a link to the cookie exchange document that I started last year to keep up with all the amazing recipes everyone was sharing.

https://docs.google.com/View?docID=0ARCzpgSS_N4TZGdqcXNqamNfMGN0NmdxOWZn&revision=_latest

I'd like to continue the idea again this year, adding new cookies recipes that people have fallen in love with and want to share. Obviously we may end up with some 'repeats' but we don't mind! I will add them all to the document above so that we have one resource to turn to when we need some new cookie ideas!

Please simply post your recipe here and I will add it, of course giving you the credit for sharing it! Thanks in advance to everyone who participates!

Please note, this is cookies only. If you want to share a holiday CANDY recipe go here: http://cakecentral.com/cake-decorating-ftopic-702287-0.html We'd love to have your candy recipes too!

Edited to add candy thread link!

Ask me again, later. I just got a new holiday cookie magazine, and will throw in a couple of recipes.

Theresa

I'm gonna hold you to that babe!! You know me... I'll shake those recipes right outta you!

Shake it like a Polaroid picture, baby girl! LOL!

All right, I guess I'm first this year...
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I adapted a recipe from a long time ago. Very aromatic and soft.
Soft Molasses Cookies - Makes over 2 dozen cookies.
2 cups flour
1/2 teaspoon salt
1 Tablespoon ginger
1 teaspoon ground cloves
1 +1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground allspice
1 Tablespoon baking soda
3/4 cup butter
3/4 cup white sugar
1/4 cup brown sugar
1 egg
1/4 cup molasses
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Sift together dry ingredients, set aside.
Cream butter and sugars.
Blend in egg and molasses.
Slowly add dry ingredients, mixing well.
Shape dough in balls, roll in sugar and flatten on un-greased cookie sheets.
Bake at 350 degrees for 10 minutes.

When cool, put in plastic bag to equalize moisture.

Good right out of the oven, but better after mellowing. They stay soft for at least a week; (can't tell you how much longer - they are all gone.)

Oh YUM!!! I am in LOVE with good, soft molasses cookies. Have you ever used fresh ginger in them? I can't wait to try these out because I haven't found that perfect recipe yet. Have you tried rolling them in turbinado sugar instead of regular? I love the crunch you get with the larger sugar crystals, but these cookies usually have just granulated sugar on them, and I love that too. I wish I had a batch of these made right now! The smell they give the house... to die for!!!

I love new recipes! I am going to keep an eye on this string!!!!!!

This is great!

I roll them in colored sugar at Christmas. That gives a nice crunchy contrast.
Never used fresh ginger, would you shred it?
I keep thinking think candied ginger bits would give them a bit of a POW.

I would use the dry ginger and bits of candied ginger -- but hey, tis the season!

I like to use my microplane for fresh ginger. Because you don't want chunks too big. I bet the candied ginger would give it an awesome punch, too! No doubt!

Back Story - I used to buy cookie trays from the sister of a co-worker. Of the cookies she baked, these were my favorites. She added peppermint extract to the frosting-filling. I cut these smaller - about 1 inch across, and I do not sprinkle them with powdered sugar.

The frosting is usually colored pastel pink and green, like the pastel mints candies.

Pastel Cream Wafers
From: Better Homes and Gardens
High-sparkle sanding sugar is a little coarser than granulated sugar. It's available where cake decorating supplies are sold and by mail.

Servings: about 20 sandwiches
Prep: 30 mins
Total: 38 mins

1/2 cup cold butter (no substitutes)
1 cup all-purpose flour
3 to 4 tablespoons light cream or half-and-half
Powdered Sugar Frosting (recipe below)
Powdered sugar

Directions
1. Heat oven to 375 degrees F. Cut butter into flour in a medium mixing bowl till pieces are the size of small peas. Sprinkle 1 tablespoon of the cream over part of mixture. Gently toss with a fork and push to side of bowl. Repeat till all is moistened. Form into a ball.

2. Roll dough on a lightly floured surface till slightly less than 1/8 inch thick. Cut into rounds with a scalloped 1 3/4-inch round cookie cutter. Place cutouts 1 inch apart on an ungreased cookie sheet. With a fork, prick four parallel rows in each cutout. Bake for 8 to 10 minutes or till edges just begin to brown. Transfer to wire racks and cool.

3. Spread a scant 1 teaspoon Powdered Sugar Frosting on the flat side of half of the cookies. Top with the remaining cookies, flat sides down. Sprinkle with powdered sugar. Makes 20 sandwich cookies.

Powdered Sugar Frosting
Stir together 1 cup sifted powdered sugar, 1 tablespoon softened butter (no substitutes), 1/2 teaspoon vanilla, 1 drop food coloring, and enough light cream or half-and-half (about 1 tablespoon) to make a spreadable frosting.To Store
Place unfilled cutouts in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months. Fill just before serving.

Enjoy!

Theresa

YUM! I love those pastel mints! I'll add that to the document right now.

Are these the ones? Very pretty.

That's my babies!

I love them!

Theresa

Mel, I've got some more cookies I can add. I just gotta remember to bring the recipes to work so I can type them up.

Thank you, Melvira! It's very thoughtful of you to organize this for us!

My pleasure! Literally!!

Man, that pic of those dainty little cookies just make my mouth turn to pure liquid!! I am dying over here!!

Great thread. TFS.

Here's one, not really a holiday cookie, but ...a super easy one, my family always has me make for them.


Big Cheeze It crackers
Peanut butter
Melted Chocolate


Spread peanut butter between two cheeze its and then dip in melted chocolate, let set up. Super good, they remind me of Butterfingers.

This holiday cookie recipe has been in our family for about 50 years. My mom used to make these only at Christmas, which makes them extra special! The story behind how we got this recipe goes like this: my aunt was a nanny in the 60's for a jewish family. This was their holiday cookie recipe, which they shared with her. So, our "Christmas cookies" are really a jewish cookie, kind of like a rugelagh. Enjoy!

Tip: don't try to use more jam than called for, you only need a very thin layer. If you use too much it will melt out the seam and be a huge, sticky and burnt mess!


Raspberry Cream Cheese Cookies

8 oz butter room temp.
8 oz cream cheese room temp.
½ cup sugar
1 teaspoon vanilla
2 cups plus 2 tablespoons flour
Small jar seeded raspberry jam
Chopped walnuts
Cinnamon & sugar (equal parts mixed together for sprinkling)

Cream butter, cheese, sugar and vanilla until smooth.
Add flour and mix to combine.
Wrap dough in a ball in plastic wrap and refrigerate 1 hour or until firm.
Divide dough into 4 parts.
Roll out one part at a time into a large rectangle.
Spread a thin layer of raspberry jam on dough, leaving a 1 inch border all around edges.
Sprinkle jam with chopped walnuts.
Sprinkle with cinnamon & sugar mixture.
Roll up the long side and place on parchment paper on cookie sheet with seam on the bottom.
Press ends together to seal.
Repeat for remaining dough. Can put two logs on one cookie sheet.
Brush tops with milk.
Bake 350 degrees F for 35 minutes do not brown!
Cut into diagonal slices right out of the oven.

Oh man, y'all are making me HUNGRY!!! By the way, I went to the spice store yesterday and bought some crystalized ginger just so I can make those molassis cookies!! Stay tuned...

This recipe has my two favorite things-chocolate and pecans-and it's a bar cookie which I love because I'm a little lazy. I got it from the Hershey site.

Chocolate Pecan Bars

1 1/4 cup ap flour
1 C. powdered sugar
1/2 C. Hershey's cocoa
1 C. butter or margarine
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 egg
2 t. vanilla extract
1 1/2 C. chopped pecans

1. heat oven to 350 or 325 for glass pan
2. Stir together flour, sugar and cocoa in large bowl. Cut in butter until crumbly. Press firmly onto bottom of ungreased 13x9x2 pan.
3. Bake 15 minutes; remove from oven. While it's baking, in a medium bowl, beat sweetened condensed milk, egg and vanilla until well blended. Stir in pecans. Spread mixture evenly over hot baked crust. Return to oven.
4. Bake 25 minutes longer or until lightly browned. Cool completely in pan on wire rack. Cut into bars. Cover; store in refrigerator.

Oh! And WHERE are my manners!!!! Thank you to all who contribute!!!!!!

Theresa, that's the best news ever!! Hahahaha!!

This looks great...thanks for posting. I do a cookie walk two Saturdays in December at the bakery...customers always look forward to something new.